Cake, Recipes

Coffee and cream cupcakes

By Beth White

These coffee and cream cupcakes make a great alternative to your afternoon tea!

Serves 12

Preparation time – 30 mins (plus cooling time)

Cooking time – 15 to 20 mins

Ingredients: 

For the cupcakes –

  • 2 tbsp instant coffee powder
  • 1 tbsp honey

    cupcakesfinished
    Cupcake with piped cream
  • 85g caster sugar
  • 6 tbsp butter
  • 200ml water
  • 2 tbsp cocoa powder
  • 225g plain flour
  • 1 tsp bicarbonate of soda
  • 3 tbsp milk
  • 1 egg (lightly beaten)

 

For the topping –

  • 225ml whipping cream
  • Cocoa powder (for sprinkling on top)

 

Method: 

  1. Preheat your oven to 180°C and place 12 cupcake cases (paper or silicone) in a muffin pan.
  2. In a saucepan, place the coffee powder, honey, sugar, butter and water and heat gently until the sugar has fully dissolved. Make sure to keep stirring throughout.
  3. Bring to the boil and then once boiling, reduce the heat, simmering for 5 minutes.

    Cupcakemixture
    Cupcake mixture
  4. Pour the mixture into a heatproof bowl. Leave it until cool.
  5. Add the bicarbonate of soda to the milk and stir until dissolved.
  6. Check the mixture in the heatproof bowl has cooled and sift the cocoa powder and flour in.
  7. Add the milk and bicarbonate of soda to the mixture, as well as the egg. Beat together until smooth.
  8. Divide the mixture up between the cupcake cases.
  9. Put the cupcakes in the oven and bake for 15-20 minutes. The cupcakes will be ready when firm to the touch.
  10. Once out of the oven, put the cupcakes on a wire cooling rack.

    20170305_194001
    Cupcakes on cooling rack
  11. To make the topping, add the cream to a bowl and keep whisking until it is firm enough to be piped.
  12. Pipe the cream onto the cupcakes in a spiral peak. Dust with cocoa powder.

 

Make sure to keep the cupcakes in the fridge until you are ready to serve because otherwise, the cream will melt. Enjoy!

 

 

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